Artisanal goat cheese, made in this town in Indre et Loire that bears his name. Round format, pierced in its center. To my knowledge and unless I'm mistaken, it seems that only one producer offers us this format. Its particular shape requires adequate refining. A fragile cheese whose ashy skin sometimes peels off the dough. You cannot miss its tasting with one of the many appellations of wines of the country.
Raw goat's milk cheese - About 170g for a whole piece
21% fat in the finished product
Ingredients: Milk, ferments, rennet, salt and charcoal